10 Healthy, Fool-Proof Recipes Every Millennial Should Know

The Cusp‘s Gen Y nutrition expert, Rosie Mansfield, has compiled her 10 favourite fool-proof recipes for Millennials – because there’s more to young-adult life than eggs on toast and spag bol.
These dishes are delicious, nutritionally sound, and fancy-looking-but-super-easy-to-make. Master these recipes and you’ll satisfy both belly and ego: your culinary repertoire is about to get a whole lot more impressive.
1 / 10
Home-made baked beans

Ingredients1 chopped brown onion |
MethodServes 4 – V:DF:GF Sauté onion and garlic in olive oil until lightly golden. Add chopped tomatoes and mix. Add beans (soak overnight if irritates gut), sea salt, pepper, Worcestershire sauce and maple syrup then cook for 10 minutes. Serve on sourdough with handful of fresh raw spinach. Image: The Healthy Chef |
2 / 10
Raw lime ‘cheesecake’

IngredientsBase: 1 cup almonds Filling: 1½ cups raw cashew nuts (Soaked in water for 3 hours) |
MethodServes 12 V:DF:GF Put all of the base ingredients in the food processor & blitz until it is fine and sticky. Place 1 large tablespoon of the base mixture into the bottom of each muffin patty and press down. You should be able to make 6- 8 bases. Place the base in the freezer to set while you make the topping. To make the topping place the cashew nuts in the food processor & process until you make cashew butter. Add all of the other ingredients & whiz for a further minute. Spoon the topping onto the base mixture & put back in the freezer to set for up to an hour. About 15 minutes before you are ready to serve the desserts take out of the freezer to let thaw a little. Serve with a wedge of lime and a dusting of lime zest. Image: Wellness With Taryn |
3 / 10
Green omelette

Ingredients2 eggs |
MethodServes: 1 GF Whisk eggs with a fork and season with chives, salt and pepper. Heat butter in a small non-stick frypan over medium heat. Add egg and spread evenly over pan. After 30 seconds, the egg should be set. Add spinach and use a fork to fold one side of the omelette over the filling. |
4 / 10
Easy tin-foil salmon

Ingredients1 salmon fillet |
MethodServes: 1 – DF:GF Preheat the oven to 180 degrees. Place salmon on aluminium foil, and drizzle olive oil on top of the salmon. Season with salt, pepper, basil, garlic or your favourite spices. Add fully aluminium foil-covered salmon to the oven and cook for about 15-20 minutes, depending on the size of your fillet. Serve with a lemon slice. Image: The Log Home Kitchen |
5 / 10
Dairy-free banana and cacao ‘nice-cream’

Ingredients3 bananas, peeled, sliced and frozen overnight |
MethodServes: 2 – V:DF:GF Add all the ingredients into your blender or food processer. Blend and eat with a spoon. Once you’ve mastered this, you can add all sorts of amazing toppings or flavours, such as natural peanut butter; strawberry; cacao nibs; chopped nuts and so on. Image: Health Above All Else |
6 / 10
The classic green smoothie

Ingredients5 frozen raw spinach and kale cubes (Hack: ice cube tray) |
MethodServes: 2 – V:DF:GF Add all ingredients to a blender. Blend and enjoy. Image: Nutrition Stripped |
7 / 10
Shakshuka baked eggs

Ingredients3 large eggs |
MethodServes: 2 – GF Preheat the oven to 180 degrees. Heat a medium cast iron skillet over medium heat, then add the olive oil, cumin, paprika, salt and black pepper. Stir the spices for about 30 seconds to 1 minute, until they become fragrant. Add the garlic, onion and capsicum. Stir to coat with the oil and spices, then continue to cook and stir for about 15 to 20 minutes or until the veggies soften. You don’t want them to brown so be sure the heat isn’t too high. Add the crushed and fresh tomato and bring to a low simmer. Cook for about 10 minutes more until the fresh tomato softens. Stir in crumbled feta. Now, you’ll add the eggs. Make little wells in the tomato sauce and crack an egg into each one. Place the skillet in the oven and bake for 8 to 10 minutes or until the whites are set. Carefully remove from the oven, garnish with coriander and serve. Image: Flickr |
8 / 10
Classic hummus

Ingredients2 cups canned chickpeas, rinsed and well drained |
MethodServes: 4 – V:DF:GF Place all ingredients in small blender bowl. Pulse on high until well combined. Adjust seasonings to taste. Transfer to a serving bowl and eat as is, or cover with olive oil and a dusting of paprika. |
9 / 10
Homemade rye bread

Ingredients2 ½ cups light rye flour |
MethodMakes 1 loaf – DF Preheat the oven to 200 degrees. Add flour in a bowl and make a well (aka a hole). Add the yeast into the well and pour ½ the water into it. Let it rest for 15 minutes. Add the remaining water and salt and mix very well with a wooden spoon (add more water if necessary). Wet your hands and scrape all from the bowl, moulding it into a brick shape and place into a greased baking tin. Sprinkle the top with seeds. Bake in the oven for 45 minutes. |
10 / 10
Taco salad

IngredientsFor salad 1 firm-ripe avocado, squared For dressing 1/4 cup fresh lime juice |
MethodServes: 4 – V:GF Whisk together lime juice, coriander, fresh chopped chili, garlic, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified. Peel and pit an avocado, then cut into 1/2-inch pieces. Spread lettuce over bottom of a shallow 4-quart dish. Continue making layers with tomatoes, cheese, beans, jalapenos, tortilla chips and avocado. Drizzle dressing over salad and enjoy. Image: Yummy Mummy Kitchen |
The Gen Y Nutritionist, Rosie, has a unique ability to connect with the next generation about what and how they eat in a way that is educational, sustainable and entertaining. As the founder of My Nutrition Adventure, Rosie’s knowledge extends to every type of eating plan be it vegetarian, gluten free, body specific and beyond.